Journal of the Korean Professional Engineers Association (기술사)
- Volume 32 Issue 2
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- Pages.99-109
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- 1999
Studies on the Separation of Hot Water Extract Seasoning Components from Sea Tangle by Using Ultrafiltration
다시마 열수 추출물의 한외 여과에 의한 분리
Abstract
The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60~100
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